Recycling preservation solutions in black ripe olive processing
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02671.x/fullpdf
Reference21 articles.
1. Current and potential uses of composted olive oil waste;Arvanitoyannis;International Journal of Food Science and Technology,2007
2. Regeneration of Spanish style green table olive brines by ultra filtration;Brenes;Journal of Food Science,1988
3. Ripe olives storage liquids reuse during the oxidation process;Brenes;Journal of Food Science,1998
4. Combined fermentation and evaporation processes for treatment of washing waters from the Spanish-style green olive processing;Brenes;Journal of Chemical Technology & Biotechnology,2004
5. Effect of ozone on softening enzymes, sorbate, pigment and bacteria in recycled pickle brine;Brigance;Journal of Food Biochemistry,1993
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